Villeroy Vincent, Chef of the Irish Embassy in Paris, offered guests at the training restaurant L'Atout Cœur on Thursday 17 October 2024 a delicious and comfortable evening. The “Chef Residency” program launched by Villa Rabelais concluded the Gastronomic Week in Tours.

“Our products are very fresh, just salt and pepper”

The journey began in the kitchen for the students supervised by the teachers: Estelle Cordelet and Alexis Joanne (Cooking), Nathalie Jussom (Service) and Maud Bonitheu (Sommelier).

A small part of the culture of Ireland, the country of his heart for more than twenty years, the chef introduced the youngsters to the events co-ordinator at the embassy, ​​Aofa Crowley. As for the guests, some found Irish cuisine in a different light. “Our products are very fresh, just salt and pepper”Irish woman claims.

Good products and tastes have evolved to the rhythm of successive teams at Embassy since Vincent Villeroy has been cooking there. ” In twenty-three years I have served seven ambassadors and their teams. We still work with the same Irish products that are appreciated in Parisian restaurants, but the beef, for example, is no longer braised and can be found in steak tartare. Unthinkable twenty years ago! »

Not forgetting the Guinness, available in many shades that evening: from the Oscar Wilde cocktail to the Irish cream caramel, including the reduced meat juice with Guinness or cheddar and Guinness butter.